We
are open for dinner on Thursday, Friday and Saturday evenings,
openning at 6.30 pm and our Traditional Sunday Roast Lunch from 12 O'clock on Sunday. |
We
change our menu weekly, and this is menu 225 of a continuing series |
 |
Thursday 4th and Friday 5th and Saturday 6th of December 2008
|
|
| Appetisers |
|
Tasmanian ocean trout, home cured with Vermouth and crushed black pepper, served on a salad of leaves with fresh horseradish cream & a warm baby brioche |
$14.50 |
| or |
|
Homemade duck egg, rag pasta ‘con funghi’ – with fresh mushrooms and porcini in a brandy cream sauce finished with Parmesan flakes
|
$14.50 |
| or |
|
| A homemade quail, veal and hazelnut terrine served on an orange and mizuna salad with pickled quince chutney |
$14.50 |
| or |
|
Pan seared squid with sweet chilli dressing on crispy fried noodles |
$14.50 |
| Vegetarian: A small pizza topped with pear, baby rocket and blue cheese, finished with mozzarella cheese |
$14.50 |
|
Main
courses
All main courses are served with vegetables at no extra cost
|
|
Poached Tasmanian Atlantic salmon served on a bed of minted, steamed, new season Nicola potatoes topped with Hollandaise sauce |
$32.50 |
| or |
|
| A spicy, Thai style chicken green curry served with jasmine rice and steamed ‘Gai lan’ and ‘Bok choi’ |
$32.50 |
| or |
|
A 250 gram Tasmanian sirloin steak, cooked to your specifications served with Rosie’s organically grown garlic cloves, roasted and bound in a red wine and veal reduction jus |
$32.50 |
| or |
|
Hobnobs ‘Barnsley chop’ – A bone free, double loin chop from our own, home grown lamb, a lamb’s kidney encased in the chop and grilled. Served with fresh from the garden mint sauce |
$32.50 |
Vegetarian:
Indonesian style fried beancurd in a coconut milk, chilli and tamarind sauce, served with steamed rice and Asian greens |
$32.50 |
|
|
| Garlic
Bread - Hobnobs Garlic ficelle |
$4.50 |
| |
| A
warm bread roll from 'Le Fournil' at Carrick and main course seasonal
vegetables are included in the menu price at Hobnobs, (as well as $3.25 GST unfortunately) |
|
| Desserts |
|
A warm butter puff pastry tartlet filled with custard and fresh peaches with a raspberry sauce |
$10.50 |
| or |
|
New season elderflower bavarois with rose syrup, crème fraiche and a pistachio biscuit |
$10.50 |
|
| Affogato |
|
| Vanilla ice cream with your choice of liqueur or spirit and a shot of espresso coffee – This week we suggest Cointreau - or whatever you fancy |
$10.50 |
|
| Featured
Tasmanian Cheese |
|
|
Tasmanian Heritage Surprise Bay cheddar, Heritage blue brie, Tasmanian grown walnuts and honeycomb with crackers $10.50 |
|
| Teas
and coffee |
$3.50 |
| |
|
| Bookings
are preferred in order to ensure our very best level of service
and food
6393 2007
Due
to increasing costs imposed by credit card companies & banks,
we regret that we have to apply a 4% surcharge on payments by
American Express and Diner's Club cards.
Please be aware that
we can only issue one bill per table |
